Make It

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Pour boiling water over dry jelly powder in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to apple juice to measure 1-3/4 cups. Add to jelly along with the lemon peel; stir until slightly thickened. Refrigerate 5 to 10 min. if jelly requires more thickening. Stir in whipped topping with wire whisk until well blended.

Spoon 1 Tbsp. of the raspberry puree into each of 12 dessert dishes; top each with about 1/2 cup of the jelly mixture. Drizzle with remaining raspberry puree.

Variation

Prepare as directed, substituting frozen strawberries for the raspberries and orange juice for the apple juice.

Servings

Makes 12 servings, 1/2 cup (125 mL) each.

Healthy Living

Healthy Living

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Enjoy this lemony dessert. The raspberry sauce provides a source of vitamin C.

Nutritional Information

Serving Size Makes 12 servings, 1/2 cup (125 mL) each.

AMOUNT PER SERVING

Calories

50

% Daily Value

Total fat

2g

Saturated fat

2g

Cholesterol

0mg

Sodium

65mg

Carbohydrate

7g

Dietary fibre

0g

Sugars

5g

Protein

1g

Vitamin A

0 %DV

Vitamin C

20 %DV

Calcium

0 %DV

Iron

2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.